Let Her Cook: Tuna salads for refreshing summer repast

June 18, 2024

last week, Toninothe number one gourmet tuna brand in the US, sent me a variety of products to try, which I’m so grateful for, because as avid readers know, we have Fish Friday on Fridays. I absolutely love the products they sent me and really appreciate the variety and quality.

Tonino takes quality and safety very seriously, freezing his tuna as soon as it is caught and having it tested in a German lab to ensure that mercury content is 100% below FDA standards.

On meatless days, I always opt for my trusty shrimp and grits or white cod recipe (featuring them here soon), but I’ll also be adding these tuna salad recipes to my rotation, especially when I want to escape the summer heat and feel refreshed. All are made with colorful summer vegetables and a light vinaigrette, which pairs perfectly with a refreshing glass of Prosecco. Enjoy!

Tuna Nicoise salad

material

dressing:

2 1/2 tablespoons fresh lemon juice

1 finely chopped piece

salad:

4 cups of your favorite salad vegetables

1 cucumber cut in half and sliced

2 cups boiled and parboiled kidney beans

2 cups chopped tomatoes (heirloom, cherry, greenhouse, or whatever is in season)

¼ cup fresh herbs (dill, basil, parsley)

1 pound Yukon Gold, Red Bliss, or fingerling potatoes (sliced and boiled)

direction

For dressing

Combine all ingredients in a bowl, whisk, season with salt and pepper, and set aside.

For salads

Make the ice water by filling a medium bowl halfway with ice and water and setting aside.

Bring a small saucepan of water with a pinch of salt to a boil. Soak the beans in the water for about 2 minutes, then place the drained beans in ice water to stop cooking and keep them vibrant green.

Bring the water back to a boil and place the eggs in the pot. Cook in boiling water for 7 minutes, or 8-10 minutes if you prefer firmer eggs. Drain the eggs and place them in ice water along with the beans.

Place the cut potatoes in a second pot, cover with cold water, add a pinch of salt and bring to a boil. Cook for 10-15 minutes until the potatoes are tender, then drain the water and set aside.

Place the vegetables and herbs on a large plate, then arrange the tomatoes, olives, cucumber, eggs, green beans, potatoes, and tuna.

Serve with dressing.

Recipe Notes

This recipe is very flexible, so feel free to use any combination of seasonal veggies, and the dressing goes well with anything!

Storage Method

The dressing can be made ahead of time and stored in the fridge for up to a week or used later.

Tasting notes

Bright and zesty

The Washington Post/Getty Images

Vietnamese rice noodle salad

material

dressing:

3 cups tightly packed light brown sugar

2 cloves of garlic, finely chopped

1 tablespoon crushed red chili pepper or sliced Thai chili pepper

1/3 cup 2 tablespoons lukewarm water plus

salad:

1 packet glass rice noodles — cook as directed

1 cup thinly sliced daikon radish

1 cup shredded carrots

1 cucumber, thinly sliced

1/2 cup fresh chopped herbs (cilantro, basil, mint)

3 green onions, thinly sliced

1 cup roasted peanuts or cashews, chopped

direction

For dressing

Mix all ingredients together, season with salt and pepper and set aside

For salads

Prepare rice noodles as directed, rinse under cold water, drain well and set aside.

Cut the tuna into large chunks and mix with 3 tablespoons of dressing.

Mix rice noodles, cucumber, carrot, fresh herbs, radish, and tuna with 3/4 of the remaining dressing.

Served with dressing, peanuts and spring onions

Recipe Notes

If you like it spicy, add some crushed red pepper, or if you want to brighten up the flavor even more, add a squeeze of fresh lime.

The dressing water needs to be warm to dissolve the sugar.

For an extra tasty treat, add your favorite takeaway spring rolls when serving this recipe. Slice the spring rolls and serve with the salad and a dollop of dressing.

Storage Method

The dressing can be made the day before and stored in the refrigerator.

Tasting notes

Bright, fresh and tangy.

Notes on ingredients

Adding hot water when making the dressing will help the sugar dissolve more quickly and evenly.

Tonino

Radish and carrot salad

material

dressing:

1 teaspoon shallots (finely chopped)

1 teaspoon lemon juice and zest of 1 lemon

2 teaspoons white balsamic or champagne vinegar

salad:

4 cups arugula or your favorite salad greens

1 bunch daikon radish (thinly sliced or quartered)

1 bunch of rainbow or regular carrots, sliced into ribbons with a peeler

3 tablespoons fresh herbs (mixture of parsley, dill, tarragon, chives, and mint)

direction

For dressing

Place all ingredients in a mason jar, season with salt and pepper, cover, shake well a few times and set aside.

For salads

Add all ingredients to a large bowl and mix well.

Pour on the dressing, stir and serve immediately.

Recipe Notes

If you want even more flavor, add a tablespoon of capers.

Storage Method

The dressing can be made a day or two ahead and stored in the refrigerator.

Tonino

Classic Caesar Salad

material

dressing:

1 1/4 cups freshly grated Parmesan

4 anchovy fillets, finely chopped

2 cloves of garlic (minced)

2 teaspoons red wine vinegar

salad:

4 cups chopped romaine lettuce and kale

Garnish with plenty of fresh Parmesan and your favorite croutons.

direction

For dressing

Combine all ingredients and season with salt and pepper. If too thick, add water 1 teaspoon at a time until desired consistency is reached and set aside.

For salads